Raspberry Swirl Brioche
A soft, buttery brioche loaf swirled with tangy raspberry jam, creating a visually stunning and indulgent treat. Perfect for breakfast, brunch, or dessert, this loaf balances rich dough with fruity sweetness.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups
- Loaf pan
- Oven
Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast 2 1/4 tsp
- 1 tsp salt
- ½ cup milk warmed
- ½ cup unsalted butter melted
- 3 large eggs
- ½ cup raspberry jam
- 1 tsp vanilla extract
Instructions
- In a small bowl, mix warmed milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- In a large bowl, whisk flour and salt.
- Add yeast mixture, melted butter, eggs, and vanilla extract. Stir until a dough forms.
- Knead dough on a floured surface for 10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–2 hours, until doubled.
- Roll dough into a rectangle. Spread raspberry jam evenly, leaving edges clean.
- Roll tightly into a log, seal edges, and place seam-side down in greased loaf pan. Let rise 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake loaf 25–30 minutes, until golden brown and hollow-sounding when tapped.
- Cool before slicing. Serve plain, with butter, or alongside ice cream.
Notes
Store at room temperature for 2–3 days, or freeze for up to 1 month. Try swapping raspberry jam with apricot, strawberry, or blueberry for variety.